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Best Slow Cooker Beef and Bean Chili for a Crowd

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This slow cooker beef and bean chili is perfect for feeding a crowd. With simple ingredients and a set-it-and-forget-it method, you get a rich, smoky, deeply satisfying chili that tastes like you spent all day on it.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 3 pounds ground beef (80/20 blend)
  • 1 large yellow onion, diced (about 2 cups)
  • 6 cloves garlic, minced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 can (14.5 ounces) fire-roasted diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) kidney beans, drained and rinsed
  • 1 can (15 ounces) pinto beans, drained and rinsed
  • 2 cups beef broth (low-sodium)
  • 1 tablespoon brown sugar
  • 1 chipotle pepper in adobo sauce, minced (optional)
  • Juice of 1 lime

Instructions

  1. Brown the beef in batches: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add half the ground beef and let it cook without stirring for 4-5 minutes until a deep brown crust forms. Break it up and continue cooking until fully browned, about 3 more minutes. Transfer to the slow cooker. Repeat with remaining oil and beef.
  2. Cook the aromatics: In the same skillet, reduce heat to medium. Add diced onion and cook for 5-6 minutes until soft and translucent, scraping up browned bits. Add minced garlic and cook for 1 minute until fragrant. Transfer to the slow cooker.
  3. Add the spices: Sprinkle chili powder, cumin, smoked paprika, oregano, cayenne (if using), salt, and pepper over the beef and onions. Stir to coat evenly.
  4. Add the tomatoes and broth: Pour in fire-roasted diced tomatoes (with juices), tomato sauce, and beef broth. Stir well, scraping the bottom of the slow cooker.
  5. Add the beans: Gently fold in drained and rinsed black beans, kidney beans, and pinto beans until evenly distributed.
  6. Add the chipotle and brown sugar: Stir in minced chipotle (if using) and brown sugar.
  7. Cook low and slow: Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. Stir once halfway through if possible.
  8. Finish with lime juice: About 15 minutes before serving, stir in lime juice. Taste and adjust seasoning.
  9. Serve with toppings: Ladle into bowls and serve with shredded cheddar cheese, sour cream, diced red onion, fresh cilantro, and sliced jalapeños.

Notes

For best flavor, brown the beef in batches to develop a deep crust. Rinse beans to remove excess sodium and prevent a muddy texture. Toast spices in the hot pan for 30 seconds before adding liquid to enhance flavor. If chili is too thin, remove lid and cook on HIGH for 20-30 minutes to reduce. This chili tastes even better the next day.

Nutrition

Keywords: slow cooker chili, beef and bean chili, crowd-pleasing chili, game day chili, Super Bowl chili, easy chili recipe

Find it online: https://cheerycrisp.com/best-slow-cooker-beef-and-bean-chili-for-a-crowd/